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Beef Biscuits

My 17-year-old granddaughter introduced me to this tasty recipe. She first made it in her home economics class.—Carolyn Pauling, Paulina, Iowa
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    12 pies


  • 2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • Canola oil


  • On a floured surface, roll each biscuit into a 6-in. circle; set aside.
  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, salt, pepper and oregano. Place 2 rounded tablespoonfuls of meat mixture onto each biscuit. Fold in half and press firmly with the tines of a fork to seal edges.
  • Heat about 3 in. of oil to 375° in a deep fryer. Fry each biscuit until golden brown; drain on paper towels. Serve warm.

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